Mexican Recipes

Don't you dare to go through the summer with out trying this refreshing Mexican Style Ceviche recipe by Chef Michelle Bernstein. It's simple, healthy and delicious!

Author: admin

Cuisine: Latin

Recipe type: Appetizer

Serves: 5

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Ingredients

1 pound fresh white fish like snapper, grouper or corvina

1 tablespoon kosher salt

Juice of 3 limes

½ Serrano pepper, sliced thin with a mandolin

3 tablespoons olive oil

8 cloves of garlic, sliced paper thin with a mandolin

1 beefsteak tomato, cut into julienne strips

¼ red onion, julienne fine

¼ cup cilantro with stems, rough chopped

2 avocados, peeled and diced

*Serve with tortilla chips

Preparation

Cut the fish in ¼ - ½ inch pieces and place in a medium size bowl. Add the salt and mix. Add the lime juice and Serrano pepper into the fish, place in a cooler.

Heat the oil in a sauté pan on medium heat, add the garlic shaking the pan until golden brown, immediately remove the garlic from the pan onto a paper towel and allow the garlic and oil to cool to room temperature.

Remove the ceviche from the cooler. Mix in the tomato, onion, cilantro, 1 tablespoon of the cooled oil and the garlic chips. Season to taste with salt if necessary. Top with diced avocado and serve with tortilla chips.

If you like Mexican cuisine, you will love this Salsa Verde recipe!. This green sauce is frequently used as a dip for tortilla chips and served with tacos, grilled pork, grilled meats and even fish!

Author: Aaron Sanchez

Cuisine: Mexican

Recipe type: Salsa

Serves: 5

Prep time: 10 mins

Total time: 10 mins

Ingredients

¼ cup distilled white vinegar

2 jalapenos or 1 serrano chile, roughly chopped (seeds too, if you can take the heat)

4 whole garlic cloves, peeled

4 dried bay leaves, crumbled

½ cup chopped fresh flat-leaf parsley leaves

½ cup chopped fresh cilantro

¼ cup chopped fresh oregano

1 cup olive oil

Salt and freshly ground black pepper

Preparation

Combine the vinegar, jalapenos, garlic and bay leaves in the blender jar and puree until smooth. Strain through a fine-mesh sieve into a bowl or a Molcajete. Stir in the herbs. Pour the olive oil in slowly and steadily, whisking the whole time. Season with salt and pepper to taste.

Chef Aarón Sánchez shares with us this delicious dish prepared with manila clams and the traditional "Salsa Verde" made with jalapenos and chile serrano that will spice up your taste buds!

Author: Aarón Sánchez

Cuisine: Mexican

Recipe type: Appetiser

Serves: 3

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Ingredients

1 tablespoon olive oil

4 garlic cloves, thinly sliced

1 pound Manila clams or cockles, scrubbed

½ cup dry white wine

1 cup bottle clam juice or fish stock (homemade or store-bought)

¼ cup Salsa Verde

Salt and freshly ground black pepper

Grilled sliced crusty bread, for serving

SALSA VERDE (Makes 2 cups)

¼ cup distilled white vinegar

2 jalapenos or 1 serrano chile, roughly chopped (seeds too, if you can take the heat)

4 whole garlic cloves, peeled

4 dried bay leaves, crumbled

½ cup chopped fresh flat-leaf parsley leaves

½ cup chopped fresh cilantro

¼ cup chopped fresh oregano

1 cup olive oil

Salt and freshly ground black pepper

Preparation

Combine the olive oil and garlic in a sauté pan. Put the pan over medium heat and cook, stirring often, until the garlic is golden brown, about 5 minutes. Be careful not to burn the garlic.

Add the clams and cook for 2 minutes. Add the wine and clam juice, shake the pan gently to combine the juices and cover. After 3 minutes, remove the lid and gently stir in the Salsa Verde until it’s mixed in thoroughly with the clams and the liquid. Cover again and cook until the clams have opened, about 3 more minutes. Discard any that haven’t opened after 5 minutes.

Season with salt and pepper to taste.Serve in bowls with grilled bread.

SALSA VERDE

Combine the vinegar, jalapenos, garlic and bay leaves in the blender jar and puree until smooth. Strain through a fine-mesh sieve into a bowl. Stir in the herbs. Pour the olive oil in slowly and steadily, whisking the whole time. Season with salt and pepper to taste.

Borracho means drunk. Having said that, get ready to drunken your pollo with white wine and tequila! This delicious recipe from our Chef Aarón Sánchez will definitely make your taste buds feel alive!

Author: Aarón Sánchez

Cuisine: Mexican

Recipe type: Main Dish

Serves: 5

Prep time: 30 mins

Cook time: 1 hour

Total time: 1 hour 30 mins

Ingredients

1 (4-pound) frying chicken, cut into 8 pieces

1 teaspoon dried Mexican oregano

½ cup extra-virgin olive oil

1 large onion, sliced thickly

3 cloves garlic

1 bay leaf

½ cup dry white wine

½ cup tequila

1 cup Spanish olives, drained

Preparation

Preheat oven to 375°F.

Season chicken with salt, pepper, and oregano. In the jumbo cooker, heat olive oil and brown chicken pieces on all sides. Remove chicken from pan and set aside.

Reduce heat, add onion and garlic, and cook for 5 minutes. Add the bay leaves, wine, tequila, and olives. Return chicken to the pan, cover, and cook in the oven until tender and browned, about 40 to 45 minutes. Remove and serve.

Tempura is the quintessential Japanese deep fried dish. We put a twist on it using Mexican beer to add a unique flavor. Try frying shrimp, sweet potato, red pepper, and asparagus!

Author: George Duran

Cuisine: Fusion

Recipe type: Appetizer, Snack, Lunch, Dinner

Ingredients

bottle of cold Mexican beer, such as Corona or Dos Equis 1

flour, plus more for flouring 1 cup

salt 1 teaspoon

large raw shrimp 6

small sweet potato 1

small red pepper 1

asparagus spears 6

vegetable oil for frying 1.5 quarts

Tempura sauce or dumpling sauce for dipping

Preparation

In a bowl mix 1 cup beer into flour. Then add enough beer until batter is smooth and lightly coats a spoon. There will be lumps. Mix in salt.

Make several shallow cuts across the inside curve of each shrimp and press shrimp gently to help prevent curling.

Flour vegetables pieces and shrimp and set aside.

Heat oil in IMUSA wok until it reaches 375° F.

Working in small batches, dredge each vegetables piece until they are completely coated, and place in IMUSA wok, turning often, until golden, about 2-3 minutes. Place on drip tray. Dredge shrimp last and fry until golden brown, about 3 minutes.

Serve tempura with dipping sauce right away.

Note: You may use many other sliced vegetables for this recipe including mushrooms, zucchini, yellow squash, carrots and turnips.